Ingredients
Scale
- For the Bowls
- 1 cupcooked rice (white, brown, or jasmine)
- ½avocado, sliced (per serving)
- Fresh cilantro and lime wedges, for garnish (optional)
- For the Lime-Chili Sauce
- ¼ cupmayonnaise
- 2 tablespoonsSriracha (adjust to taste)
- 1 tablespoonlime juice
- ½ teaspoongarlic powder
- ¼ teaspoononion powder
- ¼ teaspoonsalt
- ¼ teaspoonblack pepper
- For the Mango Salsa
- 1ripe mango, diced
- ¼red onion, finely chopped
- 1jalapeño, seeded and minced (optional)
- ¼ cupfresh cilantro, chopped
- 1 tablespoonlime juice
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- For the Shrimp
- 1pound large shrimp, peeled and deveined
- 1 tablespoonolive oil
- 1 teaspoongarlic powder
- ½ teaspoononion powder
- ¼ teaspoonsalt
- ¼ teaspoonblack pepper
Instructions
- Prepare the Lime-Chili Sauce:
- In a small bowl, whisk together mayonnaise, Sriracha, lime juice, garlic powder, onion powder, salt, and black pepper until the mixture becomes creamy and smooth. Set aside.
- Make the Mango Salsa:
- Combine diced mango, red onion, jalapeño (if desired), cilantro, lime juice, salt, and black pepper in a mixing bowl. Stir lightly to blend the flavors and refrigerate while preparing the shrimp.
- Grill the Shrimp:
- Toss the shrimp in a bowl with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated. Grill over medium-high heat for about 2–3 minutes per side, or until pink and slightly charred.
- Assemble the Bowls:
- Start with a warm bed of rice. Arrange the grilled shrimp on top, add avocado slices, and spoon over generous amounts of mango salsa. Finish with a drizzle of the lime-chili sauce and garnish with cilantro or lime wedges for extra brightness.